In-situ measurements of drying and shrinkage characteristics during microwave vacuum drying of radish and potato

Drying performance, drying rate, and shrinkage are essential subjects in the field of food technology. Microwave vacuum at room temperature is well known for high-quality fast food. This study presents in-situ continuous measurements samples' mass shape without taking out samples from chamber. The change measurement method ex-situ to demonstrates that microwave heating accelerates water transfer interior surface sample with less deformation due external ambient pressure. Potatoes radishes used as examine mechanisms during internal by irradiation. It found decreasing content increases before reaching critical content. In addition, glass transition phenomenon potato's core significantly reduces rate. • A novel was developed drying. In-situ demonstrate reduced rate faster enhances surface. MRI images indicate dehydration even early stage. Internal creates cavities inside sample. Glass occurs potato shrinkage.